Potato Latkes

1 serving = 3 latkes

16 to 18 latkes	32 to 36 latkes
2 1/2 pounds (about 2 pounds after peeling)	5 pounds (about 4 pounds after peeling)	Starchy white potatoes (russet, Idaho, etc.), trimmed and peeled
1	2	Onion, peeled
1/4 cup	1/2 cup	Potato starch or cornstarch
1 teaspoon	2 teaspoons	Salt, or to taste
1/2 teaspoon	1 teaspoon	Ground black pepper, or to taste
1 3/4 cups	3 1/2 cups	Matzo meal
As needed	As needed	Vegetable oil for frying
For serving	For serving	Applesauce (commercial or homemade), cranberry sauce

Grate or shred potatoes using a food processor or hand grater and place in a large bowl. Grate or finely dice onion and add to potatoes. Add starch and mix with hands until potatoes have released some moisture and starch is evenly distributed, about 2 minutes. Add salt, pepper and matzo meal, mix well, then set aside 10 minutes. Mixture will be sticky and slightly wet. With oiled hands, form golf-sized balls, then flatten into 3- to 3 1/2-inch patties.

Heat oven to 200 degrees F. Line baking pan(s) with paper towels.

Preheat a large nonstick skillet (8 latkes fit into a 12-inch skillet) on medium-high. Add oil to about 1/4 inch deep. Oil is hot enough when bubbles rapidly form around a drop of batter; too hot if it smokes. Fry latkes 4 to 6 minutes; flip and fry 3 to 4 minutes until golden brown on both sides. Transfer latkes to baking pan and keep warm in the oven until all are done.

Serve with applesauce and/or cranberry sauce.